Servings:
4
Prep time:
15
Cooking time:
15
INGREDIENTS
- - 400g orecchiette
- - 450g broad beans
- - 250g Peas
- - 16 asparaguses
- - 180g buffalo stracciatella cheese
- - 2 cloves of garlic
- - basil
- - mint
- - 60g white wine
- - Extra virgin olive oil
- - Salt
- - pepper
INSTRUCTIONS
- Sear the broad beans for 4-5 minutes with salted water, then drain them keeping the cooking water on the stove, and let them cool down immediately with cold water. Peel them.
- Sear the peas in the same pan for 4 minutes, drain them and let them cool down with salted water.
- Peel the harder part of the asparaguses and slice them, then separate the soft heads.
- In a casserole, slightly sauté the garlic with 4 tablespoons oil. Then, add the sliced asparaguses and cook them for a few minutes. Add some wine and cook for a few more minutes, until the veggies are softened. Now it’s time to add the beans, the peas and the heads of the asparaguses. Add some salt and pepper and cook for 5 minutes on a high heat, stirring often and adding water as needed. In the end, season with basil and mint leaves.
- Meanwhile, boil the orecchiette with salted water draining them a few minutes before they’re done. Place them in the pan with the veggies to complete the cooking process and add some coking water as needed.
- Plate the pasta and decorate with the buffalo stracciatella cheese. You can serve them immediately and also at room temperature
